Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas

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I loved this recipe especially the lemon aioli

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good

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Bobby, I luv ya, babe, but you need a third assistant - one who does a lot more research. You should take a look at Michelle Bernstein's recipe. It's on the
Food Network.

OK, Admitted that Tampa has more Italian and Spanish influence to its Cuban Cuisine than Miami, but this is the most authentic - and delicious - recipe. The chorizo must be Spanish wine-cured (available in almost all Tampa grocery stores and the rice is cooked in beer, as well as chicken stock. Bay leaf and comino (cumin is essential, oh, and we just use Uncle Ben's Converted Rice (less gummy.

P.S. Don't burn the rice. P

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This recipe kept me busy all the while wondering what would come from this labor of love. Well worth the effort. My culinary club raved over this dish.

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I made this recipe yesterday for a crowd of 30. I doubled the ingredients for the paella and lemon aioli. I also doubled the rice...big mistake! Next time will keep it at 4 cups, as the recipe calls for, even for such a big crowd. So I could enjoy my guests, I made evryhing in advance and heated the dish in the oven with the exception of the clams and mussels; theseI made at the last minute and added them after the dish was heated and the aioli added. Served with a spinach salad. Everyone raved and went back for seconds. I would make again, but allow plenty of time.

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This is an awesome recipe. The aioli sets it aprt from the ordinary.

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This was easy to make and I can't even begin to you how much everyone loved it. It's probably the best paella I've ever had.

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Had this paella at one of Bobby's restaurants and it was awesome. can't wait to try it at home.

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and the results are fabulous. It's a great party dish and much more fail-safe than other paella recipes I've tried.